Filling: Beat cream cheese and sugar in a large bowl with mixer on high speed until smooth. On medium speed, beat in eggs and lemon peel just to blend. Spoon around edges over jam, then pour over jam in middle. Heat remaining 2 Tbsp jam, stirring until runny. Spoon into a small ziptop bag, cut a tip off 1 corner and drizzle on Filling.

Bake 35 to 40 minutes until set around edges but jiggly in center. Cool in pan on a wire rack. Refrigerate at least 4 hours or overnight before cutting.